I was sitting at the bar with a friend and we were looking at the oysters that were on the ice. As a Texan, I don't know a lot about seafood. I know I like oysters, but I don't know the differences between all the different types.
My friend and I sat there dumbfounded and that's when Julien Cremaud, chef, and owner of Avocado Grill, offered to explain the uniqueness of each type of oyster for National Oyster Day! It turns out I'm a Blue Point Oyster fan (sounds like a band). By the way, you can get half off oysters on Mondays at Avocado Grill.
Blue Point Oyster
This oyster is a great entry oyster for someone that's not familiar with oysters.
Origin: Connecticut
Size: Medium
Taste: Full bodied, lightly salty.
Fun Fact: Probably the most popular oyster in the United States.
Fanny Bay Oyster
Origin: British Columbia
Taste: Medium saltiness with a sweet finish.
Fun Fact: This oyster is raised in trays that are elevated in the ocean (compared to others that are raided in the bed of the ocean).
La St. Simon Oyster
Origin: Canada
Taste: Creamy with medium saltiness.
Malpeque Oyster
Origin: Prince Edward Island
Taste: Creamy and mild with medium saltiness.
Rock Point Oyster
Origin: Washington
Taste: Mild, Sweat and creamy, not too salty and has a cucumber note to it.
Wianno Oyster
Origin: Rhode Island
Taste: A mineral taste with a sweet finish.
